👨🍳 Method
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1
Peel the onion, halve lengthwise and cut into thin half-moons.
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2
Rinse the celery, pat dry and cut into half-moons.
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3
Peel the carrots, halve lengthwise and cut into half-moons.
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4
Rinse the leek, halve lengthwise and cut into half-moons.
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5
Peel and rinse the potato.
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6
Melt the butter in a large pan without browning it.
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7
Add the vegetables and simmer gently for 5 minutes without allowing them to color.
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8
Stir in the tomato purée and the canned tomatoes.
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9
Let simmer for 1 minute and then deglaze with the chicken stock.
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10
Add the potato and bring to a boil.
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11
Lower the heat and simmer gently for 20 minutes.
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12
When the potato is tender, the soup is ready.
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13
Purée the soup with an immersion blender and then strain through a coarse sieve.
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14
Bring back to a boil and skim off any foam.
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15
Season to taste with pepper and salt.
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16
Serve immediately with fresh basil and crusty bread.
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